Tandoori Chicken [0000835]

Ingredients:

2 pounds chicken pieces (drumsticks, thighs, or breast)
1 cup plain yogurt (make sure it's gluten-free)
2 tablespoons gluten-free tandoori spice blend
2 tablespoons lemon juice
2 cloves garlic, minced
1-inch piece of ginger, grated
1 teaspoon salt
1/2 teaspoon paprika (for color)
2 tablespoons vegetable oil

Instructions:

In a bowl, combine the plain yogurt, gluten-free tandoori spice blend, lemon juice, minced garlic, grated ginger, salt, and paprika. Mix well to create the marinade.

Make shallow cuts on the surface of the chicken pieces to allow the marinade to penetrate.

Place the chicken pieces in a large resealable plastic bag or a glass container with a lid.

Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or container and refrigerate for at least 2 hours, or preferably overnight for the best flavor.

Preheat your grill to medium-high heat. You can also use an oven broiler.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes before grilling.

Brush the grill grates with vegetable oil to prevent sticking.

Place the chicken pieces on the hot grill and cook for about 15-20 minutes, turning occasionally, until they are cooked through and have a nice char on the outside. The internal temperature should reach 165°F (74°C).

Remove the gluten-free Tandoori Chicken from the grill and let it rest for a few minutes before serving.

Serve your flavorful and gluten-free Tandoori Chicken with rice, naan, or a fresh salad for a delicious Indian-inspired meal. Enjoy the aromatic and smoky flavors of this classic dish!